Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.

Peel the hard cooked eggs. Slice each egg into 8 pieces and set aside.

Fry the bacon and remove to a paper towel to drain, reserving 3 T. of the rendered fat. Crumble the bacon and set aside.

Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.

Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

How to cook dry beans
If using dry garbanzo beans: Soak 1c. of dry beans overnight in enough water to cover. The next day, rinse the beans again and then cook on high in 4 c. of clean water until they reach boiling point. Reduce heat and cook for about 1- 2 hours, until desired tenderness is reached.

Heat a large nonstick skillet over medium-high heat. Add oil and then fish to pan, and cook for 3 minutes on each side or until fish flakes easily when tested with a fork. When cool, flake with a fork.

Grill chicken on an oiled rack 4-5 inches above glowing coals, turning once, for about 5 minutes on each side, or until cooked through. Alternatively, grill chicken on a preheated ridged grill pan over moderately high heat that has been lightly oiled.

Remove chicken from grill and place on cutting board. Let chicken rest covered loosely with foil for 5-10 minutes. Cut the chicken on the diagonal into 1/4 inch-thick slices.

Season pork with salt and pepper and then dust with flour. Brown pork pieces in oil over medium high heat until nicely browned. Brown meat in batches so that you do not over crowd the pan and add more oil if needed. Set meat aside and reserve pan for making the sauce.

Add more oil to the pot if necessary. Sauté the onions and chilies until onions are nicely browned. Add peeled tomatillos, garlic, cumin and oregano and cook until fragrant.

Add beer, water, salt and pepper and bring to a simmer. Simmer for 10 minutes, covered, until peppers are soft.

Purée sauce in a blender or food processor until smooth. Return to the pan and combine with the browned pork pieces. Add more beer or water to cover meat with liquid. Bring back to a simmer and cook covered for approximately 30 minutes or until pork is fork tender.

Adjust seasonings if needed and garnish with chopped cilantro. Serve with beans and flour or corn tortillas.